Sesame Teriyaki Chicken

This chicken is super easy and can be in the oven in less than 10 minutes. The sauce is a little strong before you bake it, but after its baked, it mellows alot, and the chicken has just the right amount of flavor.

Sesame Teriyaki Chicken

1 chicken, cut up into quarters or eighths, skin removed

• 2 tablespoon cornstarch
• 2 tablespoon cold water
• 1 cup white sugar
• 1 cup soy sauce
• 1/2 cup vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper

3 tablespoons sesame seeds

In a small saucepan, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Bring to a boil over medium heat. Let simmer, stirring frequently, until sauce thickens and bubbles.Preheat oven to 400° F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce.  Bake in the preheated oven (uncovered) for 40 minutes, until the chicken is no longer pink and juices run clear. Brush with sauce every 10-15 minutes during cooking. ( If you don't have a basting brush you can just spoon the sauce over it from the bottom of the pan.) Sprinkle with sesame seeds before serving.